Get the Recipe:
Brownie Chocolate Pudding Cake
This delightful chocolate dessert is wonderfully quick and easy!
Ingredients
For the cake:
- ½ cup (60 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¼ cup (60 ml) milk
- 1 tablespoon (15 ml) vegetable oil
- ½ teaspoon vanilla
- ¼ cup (30 g) chopped pecans or walnuts
For the pudding:
- ⅓ cup (67 g) granulated sugar
- 2 tablespoons cocoa powder
- ¾ cup (180 ml) boiling water
- ice cream, for serving
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C).
- Whisk together the flour, sugar, cocoa powder, and baking powder.
- Add the milk, oil, and vanilla. Mix until smooth. Then stir in the nuts.
- Transfer the batter to an ungreased 1-quart baking dish.
To make the pudding:
- Whisk together the sugar and cocoa powder in a small bowl.
- Gradually stir in the boiling water.
- Pour over the cake batter. Do not stir.
- Bake 30 minutes, or until a pick inserted into the center comes out clean.
Notes
- Recipe slightly adapted from BH&G New Baking Book.
- Cover leftovers in the baking dish or transfer them to an airtight container. They'll keep in the fridge for about 4 days. Reheat in the microwave or in a 300ºF (150°C) oven just until warmed through.
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